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Tuesday, January 17, 2012

Golden Fish and Chips

Tonight was Fish and Chips, but I made a healthier version from Cooking Light. I cut some Pacific cod loins into smaller pieces and then dipped them in beaten egg whites and then in a corn flakes crumb mixture. The coated fish pieces went on an oiled baking sheet and then in a hot oven to cook for 10 minutes.

The chips part of dinner was some baby fingerling potatoes that I quartered and then tossed in a mixture of melted butter and vegetable oil. I spread them out on a baking sheet in a single layer and sprinkled with salt before baking in a hot oven for about 30 minutes.

The vegetable part of our dinner was a Tangy Marinated Coleslaw, another Cooking Light recipe.